Kimchi update

When I made the two kinds of kimchi last month I posted an article called Kimchi: a fermented vegetable side dish since then I have come to understand that kimchi is not just a side dish it is also considered a condiment that is served with most every meal in Korean cuisine. I said I would update that article when I tasted it and I did that today.

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My fermenter refrigerator

 

The Kimchi sits next to my ginger bug starter and all the fermented drinks I made with the ginger bug starter.

 

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This is my home made risotto made with wild rice – short grain brown rice – pearled barley served with both of my kimchi fermented side dishes [condiments] –  and the one on the left is the bok choy cabbage  kimchi and on the right is the naphtha cabbage kimchi.

 

 

 

 

 

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The is the naphtha cabbage kimchi from the large jar. It is YUMMY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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